Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups Rice Krispies cereal
- 1½ cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Instructions
- Mix Base:
In a large bowl, combine peanut butter, softened butter, and vanilla extract. Mix until smooth. - Add Sugar and Cereal:
Gradually add powdered sugar and stir until well blended. Then gently fold in the Rice Krispies cereal, being careful not to crush them. - Shape Balls:
Scoop out small portions of the mixture and roll into bite-sized balls (about 1 inch). Place them on a parchment-lined tray. - Chill:
Refrigerate the balls for about 30 minutes to firm up. - Melt Chocolate:
In a microwave-safe bowl, melt the chocolate chips with coconut oil (if using) in 30-second intervals, stirring until smooth. - Dip and Set:
Using a fork or toothpick, dip each chilled ball into the melted chocolate. Let excess drip off, then place back on the parchment-lined tray. - Chill Again:
Refrigerate until chocolate is set, about 20–30 minutes.
Tips:
- Store in an airtight container in the fridge for up to 1 week.
- You can use white or milk chocolate for variation.
- Add sprinkles or drizzle extra chocolate on top for decoration.
Let me know if you want a no-bake or dairy-free version!